Recipe - Harvest Pumpkin Soup

1 tablespoon Canola oil
2 Onions; chopped
2 md Potatoes; cut into 1" cubes
1 Cu dry sherry
8 cup Low sodium chicken broth;
defatted
6 cup Pumpkin cubes (about 3lbs
winter squash)
1 Cinnamon stick; optional
1 Bay leaf
One half teaspoon Dried thyme
One half teaspoon Ground nutmeg
Salt and pepper; to taste
One half Cu nonfat plain yogurt
One fourth cup Chopped pistachios

1. In an 8quart soup pot, heat oil over medium heat. Add onions, carrots
and potatoes. Cook, stirring occasionally, until tender but not browned, 10
to 15 minutes. (Add 1 to 2 tablespoons water if needed to prevent
scorching.) Add sherry and cook until liquid evaporates, 3 to 5 minutes.
Add chicken broth, pumpkin (or other winter squash), cinnamon stick, bay
leaf and thyme. Bring to a boil, reduce heat and simmer, uncovered, until
vegetables are tender, 35 to 45 minutes. Remove bay leaf and cinnamon
stick.

2. In a blender or food processor, puree vegetable mixture in 4 batches.
Return to pot and warm over low heat Add nutmeg and season with salt and
pepper. (The soup will keep, covered, in the refrigerator for up to 2 days.
Reheat before serving.)

3. Ladle soup into warmed bowls; garnish with a swirl of yogurt and a
sprinkling of pistachios.

MAKES ABOUT 14 CUPS, for 12 servings. PER SERVING: 110 Calories, 3 grams
protein, 2 grams fat (0.3 gram saturated fat), 15 grams carbohydrate: 390
mg sodium, 4 mg cholesterol; 2 grams fiber.

Contributed by Wayne Hawrys, Nashville, IN

Recipe by: Eating Well (1997:Nov)

Posted to Digest eatlf.v097.n300 by KitPATh phannema@wizard.ucr.edu on
Nov 25, 1997